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Very Berry Cheesecake

  • Writer: Suzanne Clark
    Suzanne Clark
  • Mar 23, 2016
  • 1 min read

In my house, cheesecake rules! When it is your birthday it is not a matter of what cake you want, it is what flavor of cheesecake you want! Typically my Vanilla Bean Cheesecake wins, but this year, there is some serious new competition.

Since Challenge Dairy introduced their new Strawberry Cream Cheese Spread, I have had fun coming up with new ways to use it. To me cheesecake was an obvious choice. Inspired by the fresh strawberry taste, I blended this berry packed cream cheese with raspberry jam and whipped cream to create a light and creamy mousse topping for my traditional cheesecake. You will love the short grocery list and how easy it is to make. Your family will love the light and creamy taste bursting full of berry flavor. With this cheesecake, everybody wins!

Now you don’t have to tell anyone how easy this cake is to make, that can be our secret. Who knows, maybe this can be your new favorite cheesecake. This is definitely a recipe worth celebrating!


 
 

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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